How do I ensure my bean nuggets have a chunky texture?

To achieve a chunky texture, blend the bean mixture in your food processor only until the ingredients are coarsely chopped, rather than completely smooth.

Why do my bean nuggets need to sit after baking?

Allowing the nuggets to sit for a few minutes after baking helps them set properly. If removed too quickly, they may fall apart.

What is the purpose of adding breadcrumbs to the bean nugget mixture?

The breadcrumbs absorb the liquids from the vegetables, helping to bind the mixture together and ensure the nuggets hold their shape when baked.

Can I use a specific type of bean instead of mixed beans?

While the recipe calls for mixed beans, you can experiment with other canned beans like black beans or kidney beans, adjusting the consistency as needed.

How should I store leftover Bean Nuggets?

Store any leftover baked bean nuggets in an airtight container in the refrigerator. Reheat gently in the oven or air fryer until warmed through.

2.5K Views 5 years ago

Bean Nuggets
[Vegan]

AC By: Aaron Calder

Author Bio

Aaron is a food blogger, based in Brighton (UK) who went vegan in 2016 to... Read More

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Golden brown, chunky vegan bean nuggets, baked and served on a plate with a side of dipping sauce.

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Discover more recipes with these ingredients

Bean Nuggets

Dairy Free

Vegan

This recipe for bean nuggets is basic, cheap, and great to make during busy weeks. Ideal for kids to make when they're bored and it will get them eating more veg.

Ingredients You Need for Bean Nuggets [Vegan]

1 can mixed beans drained
2 slices bread (to make breadcrumbs) I used wholemeal
1 medium carrot grated
1/2 cup frozen peas
2 cloves garlic chopped
1 medium onion finely chopped
1 teaspoon curry powder
1/2 teaspoon pink/sea salt
season with black pepper

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How to Prepare Bean Nuggets [Vegan]

Preheat oven to 356°F
Place the bread in your blender/food processor and blend briefly until you have breadcrumbs. Set aside.
To your clean, empty food processor add (save a handful for the end) the beans, curry powder, garlic, onion, carrot, peas, salt, and pepper. Blend to chop and combine the ingredients. I like the nuggets chunky so left the mixture coarsely chopped.
Transfer into a large bowl and add the breadcrumbs and the handful of ingredients you didn't blend. Mix together with a spoon then use your hands to bring the mixture together. The liquids from the veg will soak into the breadcrumbs and help the nuggets set.
Shape into nuggets (6 large or 12 smaller) and place on an oiled baking tray. Bake for 20-25 (15-20 for smaller nuggets) minutes until golden brown.
Remove from the oven and allow the nuggets to sit for a few minutes to set. If you remove them too quickly they will fall apart. Serve with your favorite dip or sauce. Enjoy!